In the region in Japan where I grew up, there is a traditional salad dish called ‘Chisha-momi’. ‘Chisha’ is a type of Red Leaf Lettuce and it has a slightly bitter taste. To remove the unpleasant bitterness, leaves are massaged with a small amount of Salt. That process is unnecessary when you use common Leaf Lettuce. The salad is always dressed with Sweet Miso Dressing. Fish or Seafood is often added. Today I added a canned Mackerel, though I wanted to add Smoked Mackerel, that is so hard to find.
120g Red / Green Leaf Lettuce *OR other lettuce of your choice
120g Fish, Seafood OR ‘Surimi’ Products, e.g. Chikuwa (Fish Sausage) or Kamaboko (Fish Cake)
*Note: Today I used 1 can (125g) Mackerel in brine.
1 tablespoon White Miso *alter the amount depending on the saltiness
1/2 tablespoon Sugar
1/2 tablespoon Rice Vinegar
1/4 teaspoon Mustard *Japanese Mustard if possible
- Cut OR tear Lettuce into bite-size pieces, place in a large bowl, add 1 pinch Salt and massage, then set aside for 10 minutes. Squeeze to remove liquid. This process is unnecessary if you use common lettuce.
- In a large bowl, combine White Miso, Sugar, Rice Vinegar and Mustard until smooth. Add Lettuce and mix well, or massage well with your hand. Add Fish OR additional ingredient of your choice, and combine.
- *Below is a same salad, but made with Iceberg Lettuce and Mussels cooked in Sake.